I want to make some cake balls for an upcoming party but I have a lot going on that week (don't we all?).
Do you think I could:
(1) make the balls and freeze them. Then the day before the party take them out, thaw them , then dip in the chocolate.
(2) Or would it work to dip them and everything and then freeze them?
(3) Make them completely and keep them in the refrigerator for 4 -5 days.
(4) Other
Thanks,
Cindy
You can make them completely and keep them in the fridge. I have even kept them on the counter. they will be just fine.
I freeze the balls, take them out of the freezer, then dip them in chocolate while they are frozen. Or thaw them out and dip them. Personally, I wouldn't keep them on the counter or in the fridge for the 4-5 days. Even sealed, I find the chocolate gets a bit effected after 3 days. The product just isn't as fresh.
Hugs Squirrelly Cakes
Thanks Squirrellycakes. I was afraid the cake part would get stale if left out and that the chocolate would get yucky in the fridge or freezer.
It makes sense that I should be able to freeze the undipped ones since you can freeze regular cake. I was hoping that would be the answer I got!
I just needed another opinion.
Thanks,
Cindy
Haha, gosh you have me craving those little suckers, haha! Hadn't made them in years and made up a batch a few months ago. Big mistake, I think I ate more of them than anyone else did, haha! Starting making them for customers and boy do they go over well. I think it would be quite easy to do them as a business.
I often use them with icecream cones, the kids love that. Either put them on a board and put the cones on as hats and make hair from red licorice and M&M's for eyes and such or serve them up in an icecream cone.
Personally I found the candy melts worked better than the melted chocolate chips for coating them, the chocolate chips take a lot longer to harden up.
Hugs Squirrelly Cakes
SquirrellyCakes,
Wow, that sounds like fun. Do you have a particular recipe you use and how do you make your cake balls? I have only made small ones (a couple of bites) using Cookieman's recipe as a guidline. Yours sound much larger if you are putting them in an ice cream cone! Yum!
When I have made them I have always used the candy melts. They seem smoother and easier to work with than the chips.
Cindy
Heehee, you mean you make normal sized ones, heehee! I do like the Cookieman's recipe. A melon baller works well for that size.
Sometimes I just mix in a couple of spoonfuls of liquer and icing in the broken up cake and wearing plastic gloves, mush it together. But for children I just mix in a complementary buttercream. I like the amount Ladycakes has suggested, about 1/4 cup icing to about the equivalent of a 6 inch cake, that works well. I just mush it together and use an icecream scoop to make cake balls. Then I freeze them on a plastic wrap lined cookie sheet, covered with more plastic wrap and sealed in foil. I use white chocolate melts or milk chocolate or dark chocolate. Here I can buy Neilson chocolate wafers which don;t require tempering and are real chocolate. They are much cheaper than the Mercken ones I also use. Once they are set, I put them in muffin liners or put icecream cones over them.
I started making them many years ago when I would botch up a cake, haha, like when it sticks to the pan. I made them for the children, but in those days I didn't dip them in chocolate. I must say the chocolate makes a huge difference, I just love that texture!
Hugs Squirrelly Cakes
Heehee and you can't let all of that cake go to "waist" either, especially if it is yours, hhmn, learned that one!
Hugs Squirrelly Cakes
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